Cottage cheese formed in small or large curds is different that paneer which is made into blocks, but both are soft cheese made from milk. If absolutely desperate to make mattar paneer or sag paneer, I suppose you could use large curd cottage cheese and rinse off the whey....or just make it yourself.....
Paneer doesn't have much taste of its own, but it is used in many great dishes and can be cooked, fried or deep-fried. It is very popular in India.
It is very easy to make:
Ingredients
1) 1/2 gallon or 2 liters of full milk (fuller is better)
2) several limes (the juice is needed, vinegar can also be used)
3) (optional) some pepper or freshly chopped coriander
Method
Heat the milk until it boils. The adventurous can add a little crushed pepper or finely chopped fresh coriander to the milk when it starts to boil.
Add lime juice as soon as the milk starts to boil (turn off the heat and keep on stirring!). Add enough so that the milk curdles.
Pour everything through a muslin cloth (or use a tea-towel as I always do), rinse it with some cold water, and hang it to dry for a while (30 minutes or so).
Press the remaining paneer under a heavy pan for a while to get rid of the remaining liquid. You should have a reasonably solid cheese left after about an hour, much like firm tofu.
Cut into blocks and make into your favorite recipe
Paneer doesn't have much taste of its own, but it is used in many great dishes and can be cooked, fried or deep-fried. It is very popular in India.
It is very easy to make:
Ingredients
1) 1/2 gallon or 2 liters of full milk (fuller is better)
2) several limes (the juice is needed, vinegar can also be used)
3) (optional) some pepper or freshly chopped coriander
Method
Heat the milk until it boils. The adventurous can add a little crushed pepper or finely chopped fresh coriander to the milk when it starts to boil.
Add lime juice as soon as the milk starts to boil (turn off the heat and keep on stirring!). Add enough so that the milk curdles.
Pour everything through a muslin cloth (or use a tea-towel as I always do), rinse it with some cold water, and hang it to dry for a while (30 minutes or so).
Press the remaining paneer under a heavy pan for a while to get rid of the remaining liquid. You should have a reasonably solid cheese left after about an hour, much like firm tofu.
Cut into blocks and make into your favorite recipe
Comments
1. Palak Paneer
2. Matar Paneer
3. Paneer Korma
Ingredients:
Paneer 1 cup
medium sized Onion 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Tomato Puree 1 cup
Single Cream 1 cup
Butter or Ghee 2 tbsp
Kasuri methi 1 tbsp (dried Fenugreek leaves)
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt as per taste
Chopped coriander leaves 1 tbsp
Method:
Make a paste of onion, ginger and garlic in a blender.
Heat the butter or ghee in a heavy bottomed pan, add the paste. fry till golden in color then add tomato puree, kasuri methi, salt, red chilli powder, mix well and stir cook for 5 minutes.
Add the cream and garam masala powder, mix well and let it simmer for 2-3 more minutes.
Add the paneer pieces and cook for a couple of minutes. Garnish with coriander. Serve hot with plain rice or Naan bread
That should do the trick!
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Karthikeyan.T
tkarthikeyan@gmail.com
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